Ingredients
Units
Scale
For Polenta Pancakes:
- 1 cup cornmeal
- 2 cups flour
- 1 tbs. sugar
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 tsp. baking powder
- 2 cups milk
- 1/4 cup water
- 2 eggs
- 1/4 cup olive oil
- 1 tbs. butter
- Maple syrup - for drizzling
- Grated Parmesan or Romano
For Mushrooms and Onions:
- 1 quart mushrooms - sliced
- 1 small red onion - sliced thin
- 1 twig of fresh rosemary
- Small handful of fresh sage leaves
- 1 tbs. of capers
- 1 tbs. butter
- 3 tbs. olive oil
Instructions
For Polenta Pancakes:
- In a large bowl combine the dry ingredients.
- In a smaller bowl combine the eggs, milk and olive oil and whisk. Reserve the 1/4 cup of water.
- Combine the wet ingredients with the dry and stir. If the batter is still too thick and does not easily fall from the spoon on to the griddle, slowly add 1/4 cup of water.
- Heat a griddle with butter.
- Spoon the pancakes onto the hot griddle.
- When the bottoms are golden and bubbles form; flip and finish cooking on the other side. Approximately 1 to 1 1/2 minutes per side.
For Mushrooms and Onions:
- Heat a large cast iron frying pan with the butter and olive oil.
- Add the mushrooms, onions, rosemary, sage and caper and sauté until the onions are softened.
- Plate the pancakes and top with the mushrooms.
- Drizzle with a little syrup, fresh ground black pepper, and grated cheese!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
